The fun didn’t end when we crossed the finish line of the Color Run on Sunday. No, after a much needed shower to de-colour and warm up – we headed straight out to a post-run / birthday party – where the cocktails were flowing. Knowing that I would have little time to prepare a dish to contribute, I went in search of something savoury that wasn’t too difficult, and could be prepared relatively quickly. And I’m pleased to report that this goats cheese, prosciutto and pear “bruschetta” worked just beautifully. 
I bought some thinly sliced Italian bread, that I drizzled with oil and then toasted in the oven for 3 or 4 minutes. Topped with goats cheese (to which I had added a splash of milk to aid with spreading), sliced pear, prosciutto and a few sprigs of fresh oregano. 
Then right before serving, I added a little drizzle of caramelised onion balsamic vinegar, and our party platter was complete! 
Definitely a “bring a plate” that I will be making again! What about you? Have a favourite bruschetta topping?
Bring a plate #1
Parties with friends, more than often, leads to that age-old request to “bring a plate”. Something to nibble on – perhaps a starter or even a sweet treat to end the evening. 
This last weekend, was no different. A cocktail party for some recent birthdays, where good food and good company is never in short supply. And my “bring a plate” was pretty straight forward, but possibly one of my favourites. 
A lovely little antipasto platter – using the best ingredients I could find at the markets. Savoury, no need to heat, and can be prepared in advance = winner! From left to right…. 
garlic and herb cheese log, sourdough breadsticks, pastrami, truffle salami (!!), smoked prosciutto, gherkins, marinated feta and some kalamata olives. The ‘hit’ at the party was definitely the truffle salami, which is no surprise because its pretty damn good 
As for me, I will always be a cheese girl, so tucked into the garlic and herb cheese log without hesitation. 
Definitely a winner when it comes to bringing a plate – all thanks to our local market! What about you? Any savoury ‘bring a plate’ ideas?
Gluten free blini with prosciutto & basil creme fraiche
We started our recent Russian-inspired lunch with a rather easy starter. One that was relatively simple to put together (once the blini themselves were made that is!) 
Blini with prosciutto & basil crème fraiche. And they were gluten free! Originally from Russia, blini are small leavened buckwheat pancakes that are traditionally served with sour cream and caviar. To make the (GF) blini, I made a batter using:
- 1/2 cup buckwheat flour, sifted
- 1/4 cup GF plain flour, sifted
- 2 tsp baking powder, sifted
- 1 egg, lightly beaten
- 3/4 cup milk + 1 tsp lemon juice (combined and left aside for 5 minutes to form a ‘buttermilk’)
- 30g melted butter
Then pan-fried small amounts in a little butter like mini pikelets (a few at a time), until golden brown. 
My blini were by no means perfect or uniform in shape, although I think that gives them a little character 😉 
Although, next time, I would probably rest the batter for half an hour or so prior to cooking, to see if my blini come out a little thicker. 
The topping for the blini could not have been simpler. Starting with basil pesto, that I stirred through a tub of crème fraiche. 
Followed by some sliced prosciutto… 
And finished with chopped chives. 
Simple yet tasty… 
And served straight from the chopping board for all to enjoy! 
A versatile starter, for which the topping possibilities are endless! What about you? Ever tried blini and have a favourite topping? Another favourite of mine is sour cream, smoked salmon and dill – YUM!